Homemade Pancake Syrup Made With Apple Peelings

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Learn how to make and can a frugal and delicious Apple Peel Syrup for pancakes using your leftover apple scraps with this easy recipe and tutorial!

Learn how to make and can a frugal and delicious Apple Peel Syrup for pancakes using your leftover apple scraps with this easy recipe and tutorial! #homemadepancakesyrup #homemadesyrup #applepeelsyrup #frugal #applescraps 

Homemade Pancake Syrup with Apple Peels

I’ve been working on new recipes and ideas lately that focus on using up food scraps in the kitchen. Yes, my goats appreciate when I bring them a bowl of scraps, but if that same food scrap can feed us instead I’m going to go for that option first!

This homemade pancake syrup recipe is fairly simple and will use up those leftover apple peel scraps from making homemade applesauce or canning apples.

Tip: Check out all the Uses for Apple Peels for even more ideas! 

You can use any kind of apples for this recipe. The amount of syrup that you harvest will be based on how many apple peelings that you cooked down in the first place, so it can vary from recipe to recipe. Just have a good amount of clean jelly jars handy!

I used jelly jars in my recipe since we don’t eat a large amount of syrup at a time, but if you have a bigger family or think you will use quite a bit, simply use pint jars instead.

Homemade Pancake Syrup

Apple Syrup Canning Recipe

What You Need:

  • Water Bath Canning Equipment. Water Bath Canner, canning funnel, and jar lifter.
  • Apple Cores and Peelings. These can be fresh or you can use frozen if you had some leftover from a batch of something you made that you put away for later.
  • Water.
  • Sugar.
  • Candy Thermometer. Yes, you need this to make sure your syrup gets to the right temperature to gel.
  • Sterilized Jars and Lids. Pints or jelly jars work best for this recipe unless you need large amounts.

Looking for any of these products? Find my favorites here!

Homemade Pancake Syrup

How to make Apple Peel Syrup

Start by placing any apple peelings and cores that you have in a large stockpot or saucepan. Fill the pot the rest of the way with water until the water covers the peelings. Turn the burner on to medium/high heat and simmer the mixture.

Homemade Pancake Syrup

Let the peelings cook in the water until the cores become mushy and soft.

Homemade Pancake Syrup

Place another stockpot or bowl under a strainer and place a piece of cheesecloth in the strainer to catch any smaller pieces. Pour the entire mixture through the strainer so you are just left with the liquid.

Homemade Pancake Syrup

Place the liquid back on the burner on high heat. Add in the sugar. You will need roughly 4 to 5 cups of sugar for every 10 cups of liquid. Continue to heat and bring to a boil.

Homemade Pancake Syrup

Using the candy thermometer, heat up the liquid until it reaches 218 degrees. Once at this temperature, let the mixture boil until it begins to thicken and form a syrup.

Homemade Pancake Syrup

Pour the syrup into clean jelly or pint jars. Leave at least 1/2 inch of headspace in the jars.

Homemade Pancake Syrup

Clean off the rims of the jars. Place on new the lids and rims “fingertip” tight.

Homemade Pancake Syrup

Process the jars in a hot water bath for 20 minutes. Remove the jars when finished and let them cool undisturbed until the lids have sealed.

Tip: For more information on how to see if your jars have properly sealed and what to do if they haven’t, check out this post on Testing Jar Seals And Reprocessing Jars (Safe Home Canning)

Please check with your local extension office for any changes on times/temps/high altitude.

Homemade Pancake Syrup

How to Use Apple Peel Syrup

Use your homemade Pancake Syrup on pancakes (Gluten Free) or use in the place of syrup in recipes!

Tip: For an extra apple-y combo, try this Apple Peel Syrup on top of Applesauce Pancakes!

Want to print this Apple Peel Syrup recipe? Grab it below:

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Apple Peel Syrup Canning Recipe

Ingredients

  • Apple Cores and Peelings
  • Water
  • Sugar

Instructions

  1. Start by placing any apple peelings and cores that you have in a large stockpot or saucepan. Fill the pot the rest of the way with water until the water covers the peelings. Turn the burner on to medium/high heat and simmer the mixture.
  2. Let the peelings cook in the water until the cores become mushy and soft.
  3. Place another stockpot or bowl under a strainer and place a piece of cheesecloth in the strainer to catch any smaller pieces. Pour the entire mixture through the strainer so you are just left with the liquid.
  4. Place the liquid back on the burner on high heat. Add in the sugar. You will need roughly 4 to 5 cups of sugar for every 10 cups of liquid.
  5. Continue to heat and bring to a boil. Using the candy thermometer, heat up the liquid until it reaches 218 degrees. Once at this temperature, let the mixture boil until it begins to thicken and form a syrup.
  6. Pour the syrup into clean jelly or pint jars. Leave at least 1/2 inch of headspace in the jars.
  7. Clean off the rims of the jars and place new lids and clean rims on tightly. Process the jars in a hot water bath for 20 minutes. Remove the jars when finished and let them cool undisturbed until the lids have sealed.

Recipe Notes

Please check with your local extension office for any changes on times/temps/high altitude.

More Apple Recipes 

Spiced Apple Butter Recipe
Canning Apple Pie Filling
Canned Apple Pie Filling Desserts
Apple Danish Braid Recipe
Sweet & Tasty Apple Pie Jam Canning Recipe
Canning Applesauce from Tart Apples
Easy Sweet Potato Apple Recipe
Apple Cheddar Soup Recipe
Mulled Apple Cider

merissabio

This Apple Peel Syrup was originally published on Little House Living in September 2014. It has been updated as of September 2022.

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97 Comments

  1. I do this and then take the peals and core thru my Victorio food strainer and add to my apple sauce. No waste. Man I love this time of year

  2. This is brilliant! I too, run the peels and cores through a victorio-type strainer, but never thought about making apple syrup – though we do like fruit flavored syrups like strawberry and blueberry. My kids would love this, thanks for the recipe!

  3. I love this idea and hadn’t heard of doing this before. Yes, my horses and chickens wouldn’t approve if they knew I was doing this. I was wondering about adding a cinnamon stick to the mixture as it is thickening. Just a touch might be good.
    Thanks for the tutorial!

      1. I love your site and have copied many different recipes. I have learned a lot from you. My kids and the neighbor kids made pies today and with the peels and cores I made this recipie. I also used the lemon water I was soaking the apple slices in after being peeled. My syrup never thickened 12 cups liquid with 4 cups sugar and 1 cup powdered honey/ fructose mix. . Didn’t know why it didn’t thicken? The lemon juice? Covering the pot? Or not enough time to boil ( which I boiled for almost and hr) ? Or the honey/fructose mixture? I figured it I oils thicken more during processing. But didn’t. Any advice.

        1. I’m thinking not enough sugar. (Not sure if the honey fructose mixture will thicken.) Also did it reach proper temperature of 218°F.

    1. I would add cinnamon stick and/or whole nutmeg during boiling the peels and cores process. I’ve done this when making apple jelly and it works beautifully. I use one of each for a large pot. I can reuse multiple times. Just let dry out in between.

  4. Wonderful daily living skills info, wish it was available earlier in my life but I still do most things from scratch. We have now retired to Florida. Nancy

  5. Love this idea!!! Does it matter what type of apple used? I wonder if this could be done with pears, they’re popping off the trees where I’m at.
    Thank you for all your hard work that benefits the rest of us!!

  6. Even though I don’t cook as many apples as I used to, I still do cook some. I am going to make this as soon as I cook mine which should be very soon. Thank you for the recipe.

  7. First of all this was my first project to “can” into jars. I usually freeze everything. My grandmother passed a few years back and I inherited some jars and canning supplies. I was excited to get to finally use them. My little girl and I totally enjoyed making the syrup and it tasted great! I ended up with about 5 cups of liquid and I added 3 cups of sugar. It didn’t thicken up. It got to the right temp. I cooked it for about 20 minutes and stirred constantly. Any ideas? I still plan to use what I have. It really does have a great taste. Pancakes for breakfast!

    1. 5 stars
      If it didn’t thicken it’s probably because you didn’t use enough sugar… it pains me too but this is syrup!!! Also, this is GREAT in cocktails instead of simple syrup… makes a whiskey sour AMAZING… so don’t worry too much if it didn’t thicken!! For those of you not an alcoholic, over vanilla ice cream even when thin is amazing!!

  8. How do you store this after it is opened. My regular syrup I just put in the pantry. I am wondering if this should be refrigerated after opened. Looks awfully good. I will definitely try this. We just don’t eat a lot of apples and wondering how I could store the peels until I had enough.

    1. I refrigerate my syrups after opening. I”m not sure about storing the peels. I would guess that you could freeze them until ready to use but I’m not sure how that would effect the flavor.

  9. Just as a reference, what size (how many quarts) is the pot you have in the photo before they are cooked? That will give me an idea of how may apple peelings/cores I need. Cant wait to try this!

  10. This sounds wonderful. I used my apple scraps to make apple cider vinegar. Next year I will add this to use up some of my apple scraps. I may add some maple flavoring to it for a maple-apple syrup. Thanks for the article.

  11. A friend showed me this so today I made 6 pints of apple slices in light syrup. then I took the peels and cores and made this syrup I got 7 half pints. I’m low carbing it right now so the tasting will have to weight… LOL pun intended. I was wiping up the counters from my drips and that was some thick syrup. I got 10 cups of apple juice and 4 cups of sugar cooked down to roughly 7 cups. I never got to 218 degrees but it did boil on the hottest setting on my stove.

  12. This is a great idea and a nice alternative to the usual maple syrup. I’ve got tons of apples to use up too so perfect timing. Thanks for linking to the Craftastic Monday party at Sew Can Do. Would love to feature this if you could have a party link or button somewhere (didn’t see a link party page if you have one):)

  13. I tried this tonight and I think I cooked it too long. Can I ask how long after you hit 218 did you pour it? Also did you leave it on high heat to thicken or reduce the heat? It tastes great but is threading.

    I love your site. The zucchini brownies have been made three times! Huge hit.

    1. I only left it at 218 for a minute or two, just long enough for it to thicken slightly to a syrup and then I removed it from heat right away. I hope that helps!

  14. I wish I had seen this a few weeks ago when I processed all my summer apples…

    So if I wanted to make this now…you think I could just use apple juice?

    1. You can use apple juice for a similar flavor but it won’t have the natural pectin (that comes from the core and seeds) like the peelings will so it won’t get gel-like like the above recipe.

  15. First time making any sort of syrup. How long did you have to boil? I let mine go for at least a good 15 minutes (likely longer) and it never did thicken up. (I need to get a candy thermometer as well) But, just curious for next time.

    1. It’s really important to get it up to the right temp or it won’t make a syrup. Once it’s at that temp it only needs to boil for a few minutes to become a nice syrup.

      1. I left mine boiling too long and got what you guys call jelly (jam to us Brit’s!). Lesson learnt and won’t cool as long next time!
        Great recipe.

  16. This is perfect, I tried to make some apple scrap jelly that never set up, I’ll open the jars and make this with the juice.

  17. I attempted this yesterday but the results weren’t the same. Mine didn’t thicken much after an hour of trying to reduce (6c sugar, 12c liquid). Just slightly thicker than what it was. Also mine is not nearly as dark, more of a light amber color. Any suggestions on what I should have done to try next time? And do you think mine is still ok?

    1. Did it get up to the correct temperature? It will only become a syrup if it reaches that temp. The color could be from the kind of sugar added, we used raw sugar so it just made it a bit darker. Yes, it will still taste fine!

  18. I tried this today and it didn’t thicken either. Of course, I didn’t have a candy thermometer, so I don’t know the temp…but I boiled it over high heat for a LONG time. I don’t know how to get it any hotter than it was! It tastes really good, though, and I’m hoping it’ll thicken some as it cools. If not, I won’t be able to give it as gifts, but we’ll just enjoy lots of runny syrup here at home! We canned apple pie filling this morning, then froze applesauce this afternoon. I used the scraps from those projects, so I’m only out a little sugar. Thanks for the idea!

  19. I wish I would have read the comments before trying this! Lol I boiled it form quite a while! Still tasted Good!

  20. I’ve done this for years, it’s such a great idea to use up peels and cores. I didn’t used to use organic apples when I first started making apple syrup some 15 years ago, but now I’m careful to do that. I store peels and cores in the freezer until I have enough or until I can get to them. I never really measure the sugar and the water, but I do add cinnamon and it acts as a thickening/ coagulating agent so I don’t have to boil it as long. I am careful to try and let it settle before I bottle it because the cinnamon will make a sort of “slime” in the bottom of the syrup that could be off putting for obvious reasons. 🙂 I’m going to try your method and see how it thickens up without the cinnamon, and maybe add some real maple syrup to see if I can stretch that out some, it’s expensive but my kids love it. And I like giving them the healthiest version on things they love. Now I want some waffles. 🙂

  21. I make syrup by adding brown sugar to water & bring up to a slight boil just to dissolve the sugar. I will try the apple peels using brown sugar.

  22. this I am so trying!! i am going to have to find something I want to can with apples and then make this 🙂 so awesome, love that you would use something most people would trash to make something delish!!

  23. Thanks for the recipe. One thing for us newbies to canning. The recipe doesn’t tell you how long to leave the ‘syrup’ at 218 degrees; just to wait until it thickens. If you ready WAY down it the comments, it’s noted it should only be left a minute or two. I left it nearly 30 minutes! Hey, IDK anything about canning! Anyway, hope this helps others 🙂

  24. This looks delicious! I bet it smells and tastes amazing. Thanks for sharing with us at the Merry Monday link party. I hope you’ll join us again next week. Sharing your post on Twitter!

  25. For those having trouble getting it to thicken up it could be your stove top you are using. I have an electric range and I couldn’t get mine to get over 210, even with it boiling like crazy. It still tastes good, but is watery. Next time I’ll bring in my portable propane stove and use it instead and I’m sure it will work. I have to do this when I can as well since my electric stove won’t get quite hot enough for the big pot I use.

  26. Stopped over from Full Plate Thursday.. This is a great idea! And… I bet the house smells so good when you’re making it!

  27. Many years ago when my kids were little I would can apples and make jelly from the peelings and cores. Thanks for taking me back and reliving some of the fun times I had in the kitchen with my kiddos.

  28. Hi Merissa. Oh how I love to use things up. This recipe sounds absolutely wonderful and I can’t wait to give it a try. Thank you so much for linking up to Thriving on Thursdays last week. I’m featuring this one at tomorrow’s party. Always great to see you each week.

    Anne xx

  29. Hi Merissa,
    Just cleaned out my small container garden. We got cucumbers, green beans and orange peppers. Tomatoes and peas did not make it. Maybe next year. I am going apple picking next weekend. I will be canning applesauce and I am going to try your recipe for Apple syrup. It sounds yummy!! Thankyou for all of your recipes!! Have a great weekend!!?

  30. This is great!
    I don’t like to use the cores in my compost they take too long to decompose so this is perfect!
    Thanks
    Michelle

  31. This looks divine and what a great idea for something that might go to waste in other kitchens! And I also wanted to mention that the Wednesday “To Grandma’s House We Go” link party just started over at grandmashousediy.com and I thought you might be interested in joining it, thanks!

  32. Thanks for sharing this idea! We did this last fall after seeing it on your blog- we used brown sugar and called it “Caramel Apple Pancake Syrup”, giving it in breakfast gift baskets last Christmas. I didn’t have any problems with it thickening, but I did cook it a long time to let it reduce. It canned well and we still have a jar or two in our pantry 🙂

  33. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
    Miz Helen

  34. I tried making this today and it wouldn’t ever thicken up. I used a candy thermometer and it got to about 220 and I just left it boiling forever and it still wouldn’t thicken!! Wondering if I should use brown or raw sugar instead since it has more molasses in it?? Or maybe it’s because I’m on a smooth too electric stove?? When I made peach jelly once it took FOREVER to thicken up. Gonna have to experiment with this again.

  35. Thanks for the recipe! I’m an experienced canner and can everything!! But, this is a new one to me. Have some in the canner as I type this. The kids did a finger lick and said it was super yummy…… Guess that means it’s a keeper!

  36. I made this today…so delicious! I added lemon juice as I prefer a bit of sourness. Thank you for this great recipe!

  37. I did mine with regular sugar and I’ve made jelly for years. But I don’t think I boiled it long enough and I already canned it. Could a person reboil it with pectin to get it to set up a bit? It taste delicious just really thin. We used to serve this at a bed and breakfast I worked at over 20years ago.we put it with Apple compote on pancakes but I was never in the kitchen when the chef made it.

  38. Lovely idea for the apple peeling/cores! The juice makes great apple jelly using liquid Certo to make sure it sets!
    Nice site, thank you for sharing.
    Spaniard’s Bay, Newfoundland & Labrador

  39. This looks amazing and much healthier then all those fake maple syrups out there! I’m planning to make this for my kids. I’m still new to canning so forgive me but I thought that all low acid foods had to be pressure canned? Is water bath canning safe with this recipe because the syrup is heated to such a high temperature? I’m still learning and I appreciate you sharing this awesome idea!

  40. I am going to try making this syrup. Thanks for the recipe!
    I found another use for the leftover apple peelings on a different blog a couple of years ago. Boil the apples, with skin but no core. I make applesauce by pressing that through a jelly press. The skins remain in the sieve. I dehydrate the skins and then blend them to a rough powder in my Magic Bullet. Store in a sealed jar, Sprinkle in apple crisps for flavoring. I also like the idea above of putting this in oatmeal. I hadn’t thought of that.

  41. i read all the comments and a recurring theme is it did not thicken. I did this once before and i actually made it with 1 part liquid to 2 parts sugar. i know it is a lot of sugar, but mine was thick and it tastes amazing even without any added flavoring! is it not the sugar that thickens it? Maybe everyone did not add enough sugar?! i am canning this again today, maybe i will experiment with less sugar and watch the thickness!

  42. Just wondering if i didn’t place it in a water bath but used hot sterilised jars with hot lids will it still work? I do a lots of preserves but not too sure on water bathing.
    Looking forward to trying this either way as i have so many peels from when i make Apple Butter.

  43. I dehydrated my leftover apple peelings yesterday and this morning I powdered them. I used a teaspoon plus an 1/8 teaspoon of my apple pie spice in my tea and my oatmeal (+ dehydrated apple bits). Tasted great, better than just the bits of dehydrated apples. I used the cores for making vinegar, hope it works! I will try making apple syrup next week. Sounds delicious.

  44. BEWARE! You do know that apple seeds have arsenic in them. I don’t know how much would come out in cooking but even small amounts are cumulative and poisionus. I WOULD SKIP THE CORES. I love the peel concept however.

  45. I did 10 cups of liquid with 4 cups of sugar. Boiled till it looked like syrup, and tried it right away on a waffle—it was delicious! However, I stuck some in the fridge and canned the rest, and it all turned to a hard jelly! Any idea why that might be?

  46. I see this was first posted around 2014. I made this a couple days ago as I made my apple pie for Thanksgiving. It came out great!
    I have a question about canning apples; I hope it is okay to ask here, since I have searched my books, the internet and haven’t been able to find this particular problem addressed anywhere. I gave up social media several years ago, so I can’t post on one of those platforms.
    I canned some apple filling for pies last year (my first time for apples/apple filling). When I went to use one, the seal was still airtight but There is about a 1/2 inch of headspace BELOW the intended headspace. Should I throw these out? (I assume “yes”). Do you know what I could have done wrong?

    1. It’s pretty normal for apple pie filling to siphon which would give it less headspace. As long as you followed the proper canning instructions for it you should be fine. To help with less siphoning in the future, leave it in the water bath (after you turn off the heat) for a little bit longer to decrease the pressure before you take it out to cool.

  47. I just love reading all the interesting comments
    I just made applesauce, and threw away all my apple peels I’m so aggravated I just can’t wait to try and make this apple syrup.
    Thank you so much, I love canning, and this just sounds great. I hate wasting anything
    Now I know what to do with all my Apple and peach peels
    Thank you, and have a Happy Holiday🌲

  48. 5 stars
    After making a ton of applesauce I had no idea what to do with those scrapes but I am so thankful I froze them! This is delicious 🤤 i started off with a large batch (17 cups of juice & 9 cups of sugar) but couldn’t get it to thicken. I then added 2 more cups of sugar and transferred batches into a smaller pot. This way I was able to get it up to temp and it immediately thicken. Can’t wait to pour it over an apple Dutch baby 😍

  49. I’m using a candy thermometer I’m up to 7 cups of sugar regular white granulated this is still pretty liquid if it cools it might thicken idk

  50. Could you let us know what elevation you’re doing your canning time at? Then I can easily calculate how much time I need to do mine. Thank you for the recipe, I get compliments on it every time I make some!

  51. 3 stars
    This does seem iffy. I’ve been boiling mine at 218 for at least a half hour and it still seems runny when I put a bit in the freezer for a minute. Also why the wide margin on sugar amounts? Will either amount work the same?

  52. 5 stars
    OOPS! I just posted this on the wrong page, so I’ll re-post here.
    I have made this twice before, but last year burned it. This year it came out perfect! I then gently cooked it a little more with some hot pepper flakes added, and ended up with a spicy-sweet jelly that can be eaten as is used as a glaze for pork. Thank you again for this recipe!